Toffee Butterscotch and Tapioca Pudding
Ingredients
The pudding
-
1
can
evaporated milk
-
2
large
egg yolks
-
⅔
cup
whole milk
-
3
tablespoons
instant tapioca
-
¼
teaspoon
kosher salt
-
3
tablespoons
unsalted butter
-
⅔
cup
dark brown sugar
-
1
teaspoon
vanilla
-
½
cup
toffee bits
The cream
-
½
cup
heavy cream
-
2
teaspoons
sugar
-
to taste
toffee bits for garnish
Instructions
- Warm the evaporated milk in a saucepan until boiling, then reduce heat to low.
- In a bowl, whisk together egg yolks, whole milk, tapioca, and salt; let it stand for 5 minutes.
- Melt butter in a saucepan, add brown sugar, and cook until it foams.
- Slowly whisk in the warm evaporated milk until smooth, then add the tapioca mixture and bring to a gentle boil.
- Cook while stirring for an additional 3-4 minutes, then remove from heat and stir in vanilla.
- Pour half of the pudding into serving dishes, add toffee bits, and top with the remaining pudding.
- Cover with plastic wrap and let stand or chill until serving.
- Whip heavy cream with sugar to soft peaks and garnish puddings with it and additional toffee bits.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
5g
Sodium
150mg
Cholesterol
100mg
You might also like